1 qt. sauerkraut (drained)
2 tbsp. cooking oil
1 med. onion (chopped)
3 tbsp. flour
1 qt. water (less if you like it thick)
1/4 c. sugar (to taste)
1 tbsp. caraway seed

Drain sauerkraut, set aside. Heat 2 tablespoons oil in a large pot. Add chopped onion and cook until transparent. Add flour and make a roux. Slowly add COLD water. Heat.

Add sauerkraut after flour and water has cooked, then add sugar and caraway seed. Cook for at least an hour.